1. Mirin is a Japanese sugary rice wine similar to sake. I used the shio mirin which has less than 1.5% alcohol and is burned off during cooking. You can easily find this at your local supermarket in the international foods section. If you can’t find mirin then substitute with 1/4 cup white wine, dry vermouth or dry sherry and 1 Tbsp caster sugar.
2. If it’s cold then you may need to heat your honey slightly in the microwave or over the stove so that it is runny enough to easily mix with the rest of the glaze.
3. For gluten free replace soy with tamari.